Liver Yakitori (Reba)

Ingredients

• 1 lb Chicken livers, fresh and trimmed
• 0.5 cup Soy sauce
• 0.5 cup Mirin
• 0.25 cup Sake
• 2 tablespoons Brown sugar
• 1 inch piece Fresh ginger, sliced
• 1 piece Garlic clove, smashed
• 1 cup Milk (for soaking)(optional)
• 10 pieces Bamboo skewers, soaked in water
• 1 teaspoon Shichimi Togarashi (Japanese seven-spice)(optional)

Instructions

1. 1

   Clean the chicken livers by removing any connective tissue or green spots, then cut into bite-sized uniform pieces.

2. 2

   Soak the liver pieces in milk for 20 minutes to remove any bitterness, then rinse thoroughly with cold water and pat dry.

3. 3

   In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic; simmer over medium heat until reduced by half and syrupy.

4. 4

   Thread 3 to 4 pieces of liver onto each soaked bamboo skewer, ensuring they are snug but not overly compressed.

5. 5

   Preheat your grill or broiler to high heat and lightly oil the grate to prevent the delicate livers from sticking.

6. 6

   Grill the skewers for 2 minutes per side; the goal is a charred exterior while maintaining a creamy, slightly pink center.

7. 7

   During the last minute of cooking, generously brush the skewers with the reduced tare sauce to glaze them.

8. 8

   Remove from heat immediately and serve with an extra drizzle of sauce and a sprinkle of Shichimi Togarashi if desired.